I accidentally washed a pair of Hunky Husband’s work pants…while they had important things inside the pockets.
He was forgiving. But I needed to drown my sorrows in broccoli. This salad is scrumptious and as I crunched I nearly forgot about my lapse of check-the-pockets protocol. But really, I’ve been meaning to share this recipe with you for a month. I’ve made it a lot. Really. Like a lot a lot.I love that it comes together quickly with ingredients I always have in my pantry. The star of the show is obviously the beautiful broccoli. I brought this salad to a potluck a few weeks ago and it quickly vanished. BRAGGING ALERT I was doubly impressed because, well, my salad disappeared long before the pans of brownies. Ta da! You’ve got to try this recipe.
Psst. This salad even found its way into a school lunch:
3 Small or 2 Large Heads of Broccoli, cut into small florets
1/4 Cup Sliced Almonds
1/4 Cup Crumbled Feta Cheese
1/4 Cup Dried Cranberries or Dried Cherries
For the Dressing
3 Tablespoons Plain Greek Yogurt
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar (I used Blushing Raspberry White Balsamic, a little sweeter)
1/2 teaspoon salt
1/2 teaspoon chili flakes
1/2 teaspoon granulated garlic
(Optional: 1 teaspoon of honey, I didn't use it because of my white balsamic vinegar. But I do use honey in the dressing if I'm using traditional balsamic.)
Cut up your broccoli into slender florets. If you're using a bag of broccoli that's already cut into florets - you're not off the hook. Cut the wide florets in half or even in fourths. This way the dressing has a lot more surface area to coat. You should have about 4 heaping cups of florets.
Place the florets in a medium serving bowl along with the almonds, feta, and dried fruit.
In a small bowl, whisk together your dressing ingredients. Once it looks smooth and uniform, dump into the large serving bowl. Gently mix until everything is well coated. Store in the fridge until you're ready to serve.